Banana Walnut Oat Bars (Vegan, Sugar-free & Oil-free)

21

14.11.12

{Due to a recent virus attack I lost a whole bunch of recipe on my blog. I am slowly working on posting them back one by one. I am going to start with the recipes I am getting most requests for. If you remember/want to try one of my earlier recipes which is now not in this blog please write to be at chinmayie.bhat@gmail.com and i’ll try to post it as soon as possible. I am basically just going to re-post the recipe as it was. So some of the content might not be so relevant today but my intention is to get them all back  and I  have over 80 posts to re-blog. Thank you! }


Banana Walnut Oat Bars (Vegan, Sugar-free & Oil-free)

 

I will never be tired of baking with bananas! I always have some overripe bananas which need to be used up and there are never too many banana recipes to choose from. If you are regular visitor here you will know that I already have several banana based recipes here. But you know what…to me there are never too many banana recipes. When I asked you all if you are also Banana crazy like me, on my Facebook page, you said ‘Yes!’. You agreed that you are more than happy to have one more new way to use up overripe bananas :)

 

Banana Walnut Oat Bars (Vegan, Sugar-free & Oil-free)

 

Once again, I had a few overripe, almost black bananas on my counter. I didn’t have too much space in my freezer so I decided to bake something with it immediately. Since I am in a complete granola bar mode right now and since I remembered seeing a lot of recipes using mashed banana in them instead of honey, I decided that I i’ll make some banana walnut granola bars.

If I haven’t told you all yet, I have a ‘serious’ problem when it comes to following recipes. With a very good intention I start off with a great recipes but somewhere along the way I end up changing a little (or a lot!) here and there and end up with something that is nothing like the original recipe! So knowing myself pretty well I started without any recipe this time.

What I ended up with was not a granola bar at all! Initially I decided not to blog it but then it turned out so tasty and unique that I realized it’s a great recipe to share with you all.

 

Banana Walnut Oat Bars (Vegan, Sugar-free & Oil-free)

 

Now let me tell you all the good things about this recipe:

  • It’s SO SO simple! it has just a handful of ingredients that you will surely have in your cupboard (if you don’t, please start storing them form now on ;P)
  • It’s REALLY quick and easy to make.
  • It has NO SUGAR (none!!)
  • It has no oil, butter or any other fat (Yup!, you read that right)
  • It’s easy to store, carry around and makes a perfect breakfast/snack
  • My 3 year old daughter loves them!
  • If it’s not good enough by itself, it tastes fabulous with some homemade peanut butter!

OK… I will stop now. Try this Banana Walnut Oat Bar recipe when you have the ‘overripe banana’ problem in your life next time :)

 

Banana Walnut Oat Bars (Vegan, Sugar-free & Oil-free)

 

Note:

If you want to make it now and don’t have overripe bananas, check out this super cool idea on ‘Clean Green Simple

This recipe is can also be gluten free if you use GF Oats in it

Once again use rolled oats if you prefer

Replace walnuts with any other nuts of your choice

Instead of 1/2 cup water you can always use 1/4 cup oil and 1/4 cup water. I haven’t tried it but I think it’ll only make these bars better

 

Banana Walnut Oat Bars (Vegan, Sugar-free & Oil-free)

Ingredients:

  • 3 cups quick cooking oats
  • 1 1/2 cups of mashed overripe bananas
  • 1/2 cup walnuts
  • 1/4 cup ground flaxseed
  • 1/2 cup water
  • 1/2 tsp salt

 

Pre-heat the oven at 180 degree Celsius.

Combine mashed banana ground flaxseeds, water and salt in a big bowl, stir well. Add the oats and mix everything. Fold it into a greased (with coconut oil) shallow baking tray, spread and press well with you fingers.

Bake for 25 to 30 minutes. Let it cool for 10 minutes.

Cut it into squares, re arrange it on a cookie sheet upside down. Put it back into the oven and bake it for another 15 minutes. Turn the pieces over and bake for another 5 minutes for both the sides to be nice and brown.

Let it cool completely and store it in an air tight container for up to a week.

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21 comments :

  • Momma Bear

    I had ripened bananas and came across this recipes in my search. Very easy! In the oven as I type. Reading the comments as they bake. Note to self, read comments first! LOL I used 11 X 16 cookie sheet and was only able to fill half the sheet. I recommend what another posted suggested and press them into mini muffin pans to avoid the cutting altogether or a 9×12 baking dish. I too deviate and added cranberries for additional sweetness. Viewing responses to the comments would be helpful.

  • denise

    Hi! I like the recipe. Can I use oat bran instead of oat?

  • Wendy

    I also added cinnamon. Thought I had flaxseed but didn’t so I forged ahead with a little bit of flaxseed oil. I am trying to use up things in the kitchen so I added some chocolate chips that had been sitting around a bit and some shredded coconut. I also added protein with some peanut powder that has extracted the fat. They are off to the oven. Looking forward to sampling this recipe. I think it is endlessly adaptable.

  • Nupur

    Love love love this recipe! It was repinned on some board and I got it from there. Apparently, there are some over ripen bananas in my kitchen today which I am looking forward to use in this recipe now.

    I too, like you, am the same when it comes to follow the recipe. I always tweak the recipe (mostly to make them healthier) and end up in something which is not at all the same. *Sigh* the plight of food lovers!

  • Zoe Fu

    I’m a Canadian who will try to make these, today I’m hoping. 180 Celsius, equals either 360 or 350 degrees F – your choice. I will try 360 F.

    Could I ask (any) answers to questions posted, be shared? Seems like none have been. Thx.

  • Pre-Workout Granola Bars | My great WordPress blog

    [...] blogger friend @ love food eat always has best recipes for healthy, baked goods and she never gets tired of using bananas in her [...]

  • ANUSHKA

    What size pan do you use?

  • joanna

    Do you have the receipe in grams or ounces as i am english and don’t understand the cup measurements?
    Thanks

  • Julia

    I REALLY want to try this, but I don’t have flaxseeds on hand. Can eggs be subbed back in? And if so, how many?

  • Sar

    Does this recipe result in a soft (cake-like) or hard/crunchy (granola-like) texture?

  • Debbie Raymond

    The first batch was great but I only had steel cut oats on hand so that’s what I used. The result was a denser texture, but very good! The second batch cooking now: I followed your recipe and added unsweetened applesauce, raisins and cinnamon. My family loved the first batch and I’ll let you know how these turn out.

    • Debbie Raymond

      The verdict is in! They are wonderful! No added sugar, flour, or fat. All the goodness of fruits, nuts, grains and antioxidants of spices. Thank you for a wonderful recipe!!!!

  • Melissa

    These look great! What size pan did you use for the first baking step? And how many bars do you think this yields?

  • Siv

    My 4 year old son is a big fan of granola bars. He used eat a lot of ‘Nature Valley’ oats honey bar.but recently we stopped it for high sugar content , preservative& lot other bad things.He was craving for bar since then. I made it today & cut it into long rectangles like the ‘Nature Valley’ bar.
    He loved it & we all finshed half of them. I replaced 1/3 of oats with oat bran & added few pumpkin seeds aslo.
    Thank you so much.
    bless you!

  • Sara

    Thanks for the post! I added cinnamon, cloves, and allspice for a little more flavor. I also pressed these into a mini muffin pan to avoid cutting them. I baked them for about 15 minutes. Turned out great! Planning to pack them up for our hiking trip tomorrow.

  • Sahana

    When do you add nuts?

  • Jo

    I can’t find ground flaxseeds in any shops where I live (or any flaxseeds actually!) Can I just leave them out? Or is there a substitute I should use?
    Sounds like a delicious recipe and perfect for using up my bananas!

  • steph

    Just made these today, they are delicious, thanks for the recipe. HOw long do you think they will keep for? Thanks,

  • Bracey

    Love this recipe!!! EAZAY LIKE SUNDAY MORNING. Moving more towards vegan eating & had some over ripe bananas. Did a search for recipes for over ripe bananas & found Ur site. ThankU.

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